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I have about 20# of blueberries that are starting to slightly mold. Are they still good for wine? Wash em, throw them in a bucket, add water and kmeta, let sit for a day, then add sugar and ferment?

Biab 5.75# wheat, 5.25# pilsner 20 min @ 115f Decoction 90 min @ 154f 5.5 gallons Og 1.062 Wlp300 5 days at 62f Fg 1.006 Why did my final gravity end up so low??

When I delabel wine bottles I use Oxiclean, set the bottles upright in a tote, fill the bottles with oxiclean water, and then fill the tote with oxiclean water to just over the label. This works well for me. The other day i was at my brother's, and he just submerges his entire bottles in a tote...

Bottled a batch of cider last night and all I was getting was foam. Background: 5 gallon corny keg stabilized backsweetened cider carbonated @11 psi 1 month @38° Equipment: blichmann beer gun 11' 3/16 for liquid line Brand new gauge set I have tried dispensing at every...

What kind of plums have you used for plum wine? I can get California Plums for 1$ a pound right now and I'd like to know that they can make a good wine first..

Bottled a batch of cider last night and all I was getting was foam. Background: 5 gallon corny keg stabilized backsweetened cider carbonated @11 psi 1 month @38° Equipment: blichmann beer gun 11' 3/16 for liquid line Brand new gauge set I have tried dispensing at every pressure...

It's a year old. Don't know what if anything should be replaced. It's for a pumpkin stout. Everything is in a sealed bag but the grains are covered in something black and don't know if they should be...

Okay I'm in the process of doing the freeze/thaw thing for 140# of rhubarb (cleaned cut and cubed). I'm guessing I'll end up with 7-9 gallons of juice. Does anybody have a recipe using juice only? I was thinking of doing a batch all juice and reducing the acid with potassium bicarbonate and then...

White grape peach strawberry. Stabilized a week ago backsweetened 2 days ago. Has this brown stuff growing on top today. What do I do??

new to the whole kegging thing. I filled 4 used corny kegs with cider, carb'd them at 30psi and let them sit a while. I will be using a beer gun and noticed the pressure will need to be down to 5ish psi for dispensing. 1 keg has a pressure relief valve. 1 looks like it might with the pull...

I know of all the alternatives to filling up headspace with water. My question is how much water do you consider to be too much? Last night after my first secondary rerack of a strong flavored cherry wine I filled the headspace with an entire bottle of bottled water. This diluted the batch by...

I'm in the process of brewing 15 gal of cider. Got the cider frozen from an orchard for cheap. It's uv pasteurized. Smelled a little funny but tasted fine. Pitched yeast yesterday morning. Og 1.070. s-04 Tonight there's a 1/8" of dark froth at the top that smells absolutely rancid. Should...

Making a cherry wine of 1.070 started last Thursday. Tn 1.015, I was under the impression to rerack once below 1.030 but my wine is barely red. Wait longer for the wine to extract more color or remove pulp? 10# sugar 20# cherries.

I have 10 gallons of cider going with fresh pressed cider, one with s-04, and one with cote de blanc. I ferment dry, then back sweeten, bottle, pasteurize bottles after desired carbonation. Can I use a clarifying agent if I am going to let the yeast carbonate my cider, or will a clarifying...

Have my first batch of hard cider bottled and I am about to start 2 more. I was just wondering what some different additives might do for flavor. Honey, brown sugar, molasses, cinnamon, acid blends, concentrates, etc. What have you used and how has it changed your cider? I use the...

I started a cherry wine in 6.5 gal bucket Monday. SG 1.14 (I know high), 32#s cherries, lc1118, and I want to avoid getting the "cough syrup" taste. What can I do to prevent it? Would pulling the cherries early be of any benefit? There's more than enough juice. I think it may smell a little...